Lazy Girl Wonton Soup (Deconstructed)

Wonton soup is a love language in my house. But let’s be real—who has time to fold up those delicate little dumplings every time the craving strikes? Not me! That’s where my Lazy Girl Wonton Soup comes in—a deconstructed version that skips the wonton assembly but still delivers all the comforting, savory flavors we adore.

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The inspiration? I saw a vegan creator share their take on this recipe and immediately thought, I have GOT to try a version of this (except for us carnivores 😂). And here we are: a soup that’s quick, easy, and packed with juicy meat, rich broth, and tender veggies. It’s like a hug in a bowl—no wonton-folding skills required.

For those of us who love wonton soup but don’t love the extra effort, this recipe is a total game-changer. Whether you’re cozying up on a cold night or just want something delicious without spending hours in the kitchen, Lazy Girl Wonton Soup is the answer. Simple, satisfying, and perfect for slurping—it’s everything you need to cure those soup cravings in a fraction of the time.

Serve it up for the family, and watch it disappear faster than you can say, “Who needs wontons anyway?” 🥢✨

For the Wonton “Filling”:

• Ground Chicken: The star of this dish! If you want to experiment, try a mix of chicken and pork, but stick mostly with chicken for balance.

• Panko Breadcrumbs: Helps bind the meatballs while keeping them light.

• Grated Ginger: Fresh ginger is ideal for that signature zing, but ground ginger works in a pinch.

• Rice Vinegar: Adds a subtle tang to the meatballs. If you’re out, white wine vinegar or apple cider vinegar are great alternatives.

• Black Pepper: Season to taste for a mild kick.

• Granulated Sugar: Just a touch to balance the savory and tangy flavors.

For the Soup:

• Baby Bok Choy: Can be used. I skipped it because my store was all out this week, but it adds a wonderful pop of color. It's tender and perfect for soups, but napa cabbage, spinach, or even mustard greens can step in if needed.

• Wonton Wrappers: You could skip these, but for us, these were not optional! They add texture and a little starchy-ness.

Why This Method Works:

By browning the ground chicken meatballs first, you create a caramelized layer of flavor that enriches the broth as they simmer. It’s like giving your soup a head start in the flavor department. Plus, cooking the meatballs directly in the broth means they stay tender and soak up all that savory goodness.

This soup is warm, comforting, and filled with all the best parts of wonton soup—minus the folding marathon. Perfect for a cozy dinner on a chilly evening!

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The Recipe

Wonton Filling (Meatballs) Ingredients:

• 14 ounces ground chicken

• 1 green onion

• 1 teaspoon of minced garlic

• 1 1/2 teaspoon minced ginger

• 1 1/2 teaspoons rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon sugar

Soup Ingredients:

• 2 tablespoons avocado oil

• ½ yellow onion, roughly chopped

• 1 tablespoon garlic, minced

• 1 teaspoon ginger, minced

• 8 cups water

• 3 tablespoons chicken bouillon

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon soy sauce

• Baby Bok Choy (Optional)

Instructions:

1. Build the Soup Base

   1. Add 1-2 tablespoon of avocado oil and sauté the chopped yellow onion over medium heat until softened, about 2-3 minutes.

   2. Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.

   3. Pour in 8 cups of water and add the chicken bouillon, rice vinegar, sesame oil, and soy sauce. Stir to combine and bring the soup to a gentle boil. Simmer for 30 minutes. While soup simmers, make filling.

2. Make the Wonton Filling (Meatballs)

   1. In a mixing bowl, combine the filling ingredients.

   2. Mix gently until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.

   3. Using your hands or a small scoop, form the mixture into bite-sized meatballs (about 1 inch in diameter). Set aside on a plate.

3. Sear the Meatballs

   1. Heat 1 tablespoon of avocado oil in a large skillet over medium heat.

   2. Add the meatballs in batches, ensuring they are not overcrowded, and sear on all sides until browned, about 3-4 minutes. They don’t need to cook through at this stage. Remove the meatballs and set them aside.

4. Add Filling (meatballs) to soup

   1. Using a strainer, strain the soup. Bring soup to a simmer and carefully return the meatballs to the pot. Cover and let the soup simmer for 14-15 minutes, allowing the meatballs to cook through and the flavors to meld.

5. Add the Baby Bok Choy (Optional)

   1. If using baby bok choy, add it to the soup during the last 5 minutes of cooking. Let it simmer until tender and wilted.

6. Taste and Serve

   1. Taste the broth and adjust seasoning with additional soy sauce or salt, if needed.

   2. Ladle the soup into bowls, making sure each serving gets a generous amount of meatballs and broth.

   3. Serve hot and enjoy this comforting, flavorful deconstructed wonton soup!